000 02941nam a22004937a 4500
001 sulb-eb0022955
003 BD-SySUS
005 20160413122327.0
007 cr nn 008mamaa
008 140123s2013 xxu| s |||| 0|eng d
020 _a9781461487272
_9978-1-4614-8727-2
024 7 _a10.1007/978-1-4614-8727-2
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
100 1 _aWeidenbörner, Martin.
_eauthor.
245 1 0 _aMycotoxins in Foodstuffs
_h[electronic resource] /
_cby Martin Weidenbörner.
250 _a2nd ed. 2013.
264 1 _aBoston, MA :
_bSpringer US :
_bImprint: Springer,
_c2013.
300 _aXCII, 739 p.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aIntroduction to Mycotoxins in Foodstuffs -- Abbreviations -- Chapter 1.Acha.
520 _aMycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp. and Alternaria spp., or storage fungi such as Aspergillus spp. and Penicillium spp., which can grow on/in stored commodities and are able to produce mycotoxins. In the worst case, these fungi produce secondary metabolites called mycotoxins, which can be very harmful to humans and animals when for example they are consumed through food due to their various negative effects on several organs in both humans and animals. The present book gives a basic overview of the main mycotoxins in food. It lists the predisposition of a foodstuff for mycotoxin contamination, the degree of contamination, concentration, and country of detection / origin for each case of mycotoxin contamination of food. Major updates to this second edition include: - More than 750 new publications concerning mycotoxins in foodstuffs (1665 literatures at all) - A single chapter overview of mycotoxin(s) in the corresponding foodstuff - The co-occurrence of mycotoxins in a foodstuff has been listed where possible - Numerical and alphabetical literature - Organic and conventional foods of a publication have been listed separately where possible - Numerous entries described in much greater detail - Each analyzed foodstuff has a separate entry per year where possible.
650 0 _aChemistry.
650 0 _aPharmacology.
650 0 _aFood
_xBiotechnology.
650 0 _aMicrobiology.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aPharmacology/Toxicology.
650 2 4 _aMicrobiology.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9781461487265
856 4 0 _uhttp://dx.doi.org/10.1007/978-1-4614-8727-2
912 _aZDB-2-CMS
942 _2Dewey Decimal Classification
_ceBooks
999 _c45047
_d45047